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Sweet Potato Truffles

Soft and subtly sweet, these Sweet Potato Truffles are sure to be a hit with everyone in the household. 
Course snack / dessert
Cuisine Vegan
Keyword Sweet Potato Truffles
Prep Time 15 minutes
Total Time 15 minutes
Servings 18 Truffles
Calories 59kcal
Author Amy


  • 225g (1 cup) Baked & Mashed Sweet Potato
  • 110g (1 cup) Almond meal SEE NOTE 1
  • 53g (5) Medjool Dates, pitted SEE NOTE 2
  • 2 tsp Cacao Powder SEE NOTE 2
  • 1 1/2 tsp Cinnamon
  • 15g (1/4 cup) Unsweetened desiccated coconut (for rolling)


  • Add the sweet potato, almond meal, dates, cacao powder and cinnamon to a food processor and blend until smooth
  • Roll the mixture into tablespoon sized balls and then place in the refrigerator, for 10 mins, to firm up and make them easier to roll in the coconut. 
  • Remove from the refrigerator and roll in the coconut. 


  1. The amount of almond meal needed will vary depending on the moisture content of the sweet potato. If the mixture is too wet to roll easily then add some more.
  2. For young babies, you may wish to reduce the sugar level by missing out, or reducing, the dates. You may also wish to skip the cacao due to caffeine content. When my boys were babies I missed out both the dates and cacao and they were more than happy to eat them.
  3. To stop the mixture sticking to your hands, wet your hands before rolling. 
I first published this recipe in May 2015 but have updated the post with new photos and recipe information.
Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator. 


Calories: 59kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Sodium: 7mg | Potassium: 67mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1780IU | Vitamin C: 0.3mg | Calcium: 21mg | Iron: 0.4mg